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AALLPPEESS DDEE HHAAUUTTEE PPRROOVVEENNCCEE www.alpes-haute-provence.com

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Alpes de Haute-Provence

Here your desires take over!


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THE FLAVOURS OF THE ALPES DE HAUTE PROVENCE

NINE APPROVED FARM PRODUCTS

The Alpes de Haute-Provence offer a varied territory which ranges from the Durance plain to the mountains of the Ubaye and the hills of the pays de Forcalquier to the plateaux and canyons of the Verdon. In the Pays de Giono, even if the land is often arid and the plateaux wind-swept, the land is generous for those who know how to discover its treasures. With their age-old know-how, the traditional farmers of the Alpes de Haute-Provence have extracted quality produce from this land of contrasts; produce which is legally recognized by official logos. 4 AOC Olive oil of Haute Provence Banon goat’s cheese Pierrevert wines Essential oil of fine lavender from Haute Provence 5 IGP/ Label Rouge Sisteron lamb Small spelt Haute Provence apples Lavender honey Aromatic herbs from Provence The Alpes de Haute-Provence offer a wide variety of products with their own style and made according to local tradition… "Just per la taste"


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SISTERON LAMB (Label Rouge)

Sisteron lamb, Haute-Provence lamb par excellence, is better known as César lamb which obtained its red label in September 1995. Lamb from these farms are fed naturally and healthily on ewe’s milk, forage from the farm and supplements made up mainly of grain, with neither fat nor animal flour. A natural and balanced food, along with a breeding method which respects the environment, and gives César farm lambs a pink tender and tasty meat, recognized for its high quality by an independent tasting jury. For more information Association César 04 92 72 56 81 EVENTS La fête de l’agneau Pascal in Digne-les-Bains (Easter lamb fair) Exhibition of farm animals, presentation of various breeds of sheep, a farmer’s market, regional agriculture stands, demonstrations of sheep-shearing and sheepdogs with a meal based on regional lamb. Contact: 04 92 32 02 06 Fête de la transhumance in Riez June (Transhumance Festival) Around 2000 sheep go through the village on their way up to Alpine pastures, accompanied by a local folk group. An opportunity to revive traditions and discover regional products. Contact: 04 92 77 99 09 THE RECIPE Parmentier d’Agneau Ingredients (for 6): 500g breast of lamb, 2 eggs, 300g breadcrumbs, 1 glass white wine, 1 glass olive oil, 30g butter, 1 onion, 1 carrot, 1 bouquet garni, 3 cloves garlic, 3 litres chicken stock, 2 cloves, coarse salt, pepper, 1 kg charlotte potatoes, 1 plant of basil Put the breast of lamb, the three litres of stock, the onion studded with cloves, the carrot cut lengthwise, the glass of white wine, the bouquet garni, the cloves of garlic and a handful of coarse salt into a sauté pan. Bring to the boil and simmer for 30 to 40 minutes approx. The meat is cooked when the flesh comes away from the bone easily. Strain the lamb, remove the bone and put the meat in a cloth, and then in a press to obtain a 2 cm high plaque. Wash the potatoes carefully; cook them in their skins in the stock. When they are cooked, peel them, mash them with a fork and add the olive oil and coarse salt. When the meat is cold, cut out disks with the rim of a bowl or a small plate; two disks per person. Dip the disks in the beaten egg and then in the breadcrumbs, salt if necessary and fry quickly on both sides in the olive oil. Drain on kitchen paper. In an oven dish, arrange a disk followed by a spoonful of potato and then another disk. Warm 5 minutes in the oven and arrange on hot plates.


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BANON CHEESE (AOC)

Banon is a goat’s cheese from the region of Banon, a discreet medieval village below the plateau d’Albion between Lure and the Ventoux. A festive, luxury and high quality cheese, Banon is a soft-curd goat’s cheese made from raw milk and shaped with a ladle before being wrapped in brown chestnut leaves and tied with raphia. A ripening period of 5 to 10 days away from air and light gives this cheese its rich, smooth texture with its very specific aromas, born from the alchemy of soft curd fermentation and the migration of the tannins in the chestnut leaf towards the cheese. THE SMALLEST CHEESE AOC IN FRANCE IN TERMS OF PRODUCTION VOLUME This characterful cheese with its unique taste obtained, in July 2003, the Appellation d’Origine Contrôlée. This AOC is spread over 179 communes of which 111 are in the Alpes de Haute-Provence. Very strict specifications oblige the small farms (55 goats on average) to put their herds out to pasture at least 210 days a year. For more information: Syndicat interprofessionnel de Défense et de Promotion du Banon Route de la Durance 04100 Manosque Tel: 04 92 87 47 55 A FEW FIGURES • You need almost a litre of milk to make one 100 g cheese • 5 million chestnut leaves per year (the equivalent of 5 trailers) are used in the Banon cheese-dairy • Production: 50 tonnes per year. The most expensive cheese in the world!! A BIT OF HISTORY It is said that the emperor Antonine the Pious (68-161 A.D.) loved it so much that he died of an indigestion of Banon! Jules Vernes and Frédéric Mistral are said to have adored this well-tempered speciality. THE EVENT The Fête du Fromage in Banon May Under the trilogy of wine, bread and cheese, this event always welcomes large numbers of visitors. The competition for the best Banon gives the public the opportunity to voice its opinion on the quality of the products. Contact: 04 92 72 19 40


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DISCOVERY STAY « De collines en prairies, naissance du Banon » un itinéraire paysan à Limans (peasant itinerary in Limans) Brigitte and Joël Corbon welcome you to their farm la Pourcine on the commune of Limans (to the north-west of Forcalquier), for a walk along their path to discover the family farm. The itinerary takes you first to the pigsty. Next you will discover how small spelt is grown and in the goat house you will see the local breed of goats which produce the milk to make Banon cheese. Visit from 9.30 am to 12 every Tuesday in July and August Contact: 04 92 73 01 54 Producers Fromagerie de Banon Banon Tel : 04 92 73 25 03 Les Capitelles Valensole Tel : 04 92 74 95 89 Farms Roger GARCIN Beaujeu Tel : 04 92 34 93 24 GAEC des Costoliers Chateauneuf Miravail Tel : 04 92 36 12 17 Sabine FERRARI Curel Tel : 04 92 62 02 63 GAEC de Lautin-Fontienne Fontienne Tel : 04 92 73 13 40 Pierre ZAMMIT Fontienne Tel : 04 92 73 12 58 Sylvestre DEBAISIEUX Gréoux-Les-Bains Tel : 04 92 74 20 64 Joël et Brigitte CORBON Limans Tel : 04 92 73 01 54 GAEC des Provins Puimichel Tel : 04 92 78 73 41 Marie Hélène OUDIETTE Quinson Tel : 04 92 77 50 34 GAEC L'ALPINE DES COLLINES Revest des Brousses Tel : 06 21 39 53 54 Domaine de la Haute Lèbre Revest du Bion Tel : 04 92 73 31 67 GAEC La Musardière Saint Michel l’Observatoire Tel : 04 92 76 67 00 Vanessa MASTO Simiane-La-Rotonde Tel : 04 92 75 95 93 GAEC le Petit Jabron Sisteron Tél.: 04 92 62 89 89 Any GAUTHIER Valensole Tel : 04 92 73 17 14 EARL Saint If Valensole Tel : 04 92 74 99 13

THE RECIPE Courgettes farcies au Banon et à la menthe (Courgettes stuffed with Banon and mint) Ingredients (for 4): 2 Banon cheeses, 2 courgettes, 1 bunch fresh mint, 1 pink onion, 2 cloves garlic, 2 soupspoons olive oil, 2 soupspoons crushed walnut kernels, salt, pepper • Preheat the oven thermostat 6 (180°) • Wash the courgettes and cut them in half lengthwise. Using a teaspoon, remove the central part; put this flesh to one side • Sprinkle salt inside the half courgettes, turn them over on a plate and let them drain for 15 minutes. • Mash the flesh into a puree, add the finely chopped garlic and onion, salt and mix well. • Wipe the half courgettes, stuff them with this preparation, pour over a soupspoon of olive oil and put in the oven for 20 minutes. • When they are cooked, remove from oven and leave to cool. • Meanwhile, remove the chestnut leaves from the cheeses, cut the cheeses in pieces and put them in the mixer bowl. • Add about a dozen leaves of mint, the rest of the oil, salt a little and mix to obtain a creamy paste. • Spread each still-warm half courgette with the preparation, sprinkle with crushed walnut and pepper. • Decorate with mint leaves and serve.


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COCKTAILS FROM FORCALQUIER WITH AROMATIC PLANTS

During 12th and 13th centuries, peddlers settled in the villages as merchants, chemists or apothecaries. Towards the end of 19th century, some were to become distillers and specialized in the production of liqueurs and aperitifs The "Distilleries et Domaines de Provence" are the heirs to this unique local tradition: peddler-chemists. In Forcalquier, a village set between the Luberon and the montagne de Lure and considered as the land of scents, the "Distilleries et Domaines de Provence" cultivate with panache the taste of authenticity, using all the know-how necessary to elaborate cocktails and liqueurs with aromatic plants, and in particular the Pastis Henri Bardouin made from 50 spices and aromatic plants. The know-how of this company has gained the label of approval "Site remarquable du Goût" for Forcalquier

Avenue Saint Promasse 04300 Forcalquier

Tel: 04 92 75 15 41 www.distilleries-provence.com

EVENTS The Herbalism Fair in Saint Etienne Les Orgues on 14th July 2008 This day is made up of a number of Provencal folk events with conferences on perfume plants, activities on the theme of herbalism and apothecaries and competitions on aromatic plants and their cultivation.

Contact: 04 92 73 02 5l THE RECIPE Rôti de porc au Pastis Henri Bardouin (Roast pork with Pastis Henri Bardouin) Ingredients (for 4): 1 joint of pork, 2 soupspoons de Pastis Henri Bardouin, cloves of garlic in their skins, 1 onion, salt and pepper • Prick the pork. Roll it in 2 soupspoons of Pastis Henri Bardouin and turn from time to time. • Leave it to macerate one hour. • Brown the roast gently on all sides until it is golden. Add the garlic in its skin, a little onion and 1 or 2 glasses of water. • Cover and cook gently for 1h30 basting from time to time.


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SMALL SPELT FROM HAUTE-PROVENCE (IGP)

Small Spelt is being revived by producers in Haute Provence, in the hills between Vachères and Banon, where it has been grown since ancient times following natural and healthy farming practices. This out-of-the-ordinary cereal, with a quantity of nutritious and gustative qualities is surprising with its authentic taste, and its crunchiness. Traditionally cooked as a soup, it can also be used in salads or to accompany vegetables, meat or fish. Grouped together since 1997 as a Syndicat Interdépartemental, the producers work hard to defend and valorise small spelt and small spelt flour from Haute Provence by means of an IGP (Protected Geographical Indication i. e. an Indication Géographique Protégée. For more information Syndicat interdépartemental des producteurs de petit épeautre Quart Aumage ― 26650 Mevouillon Tel: 04 75 28 51 86 Les Conserveries de Haute Provence is a firm set up in Peyruis which makes food specialities from the Alps and Provence. In 2002, it won an award in the « Goût et Avenir" competition for its Small Spelt dessert which marries small spelt from Haute Provence with orange, lemon, grapefruit and orange juice. This dish is a symbol of the know-how and creativity of the Conserveries de Haute-Provence and is part of a range of prepared dishes based on spelt: soup, risotto and salad. Conserveries de Haute Provence Tel: 04 92 33 23 00 THE PRODUCERS BAURAIN Véronique Forcalquier Tel: 04 92 21 37 21 SEIGNON Pierre Revest-du-Bion Tel: 04 92 77 25 85 TRON Chantal Mallefougasse Tel: 04 92 77 04 17 THE RECIPE Risotto de Petit Épeautre de Haute Provence (Risotto with Spelt from haute-Provence) In a stewpot, gently brown 2 finely chopped onions and 400g of Small Spelt Add 1kg of peeled tomatoes, 1 litre1/2 of water and salt, pepper and a bouquet garni. Cook gently for 1/2 hour then add 100g of small bacon pieces, 3 carrots, 1 big leek, 2 cloves of garlic cut in small cubes. Leave to simmer another hour stirring from time to time.


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LAVENDER HONEY FROM VALENSOLE…

And the others …

Basking under a generous sun and surrounded by the abundant sweet smelling nectar-rich flowers of the Alpes de Haute Provence, the rolling hills and plateaux of the department are a privileged natural area for bees and bee keepers. From the Durance plain to the south of the Alpine range, and the lavender fields of the Valensole plateau, each honey takes what it needs to make it into a high quality product from the wild and generous natural surroundings. THE ROLLS ROYCE OF HONEYS: LAVENDER HONEYS (with an "s" because there are several types of lavender). In July and August, on the Valensole plateau, at the gateway to the Verdon, the bees gather nectar from morning to night to produce this marvellous sweet and slightly sharp amber honey which is harvested from the end of hybrid lavender flowering, it is at first liquid but crystallizes with time. Proud of its production, Valensole was voted Site Remarquable du Goût for its lavender honey. And the Alpes de Haute Provence can boast their position as leading world lavender honey producer Other honeys from Haute Provence: rosemary honey, lime flower honey, sunflower honey, acacia honey, SOME FIGURES 900 beekeepers; 72 professionals; 30 000 hives DISCOVERY STAYS « Les abeilles à tire d’ailes » un itinéraire Paysan in Saint-Michel L’Observatoire (Peasant Itinerary on the theme of bees and beekeeping) From the landscape around the hives, from the beehouse to the old hives and the honey extractor, you will be told the bees’ secrets Vicenta and Christian Hodegez Les Crottes 04870 Saint Michel L’observatoire Visit from 4 pm to 6.30 pm every Tuesday in July and August Tel: 04 92 76 65 22 Le Musée vivant de l’Abeille (Living Bee Museum) in Valensole Route de Manosque 04210 Valensole Contact: 04 92 74 85 28 La Maison de l’Abeille in Riez This museum will teach you all you need to know about honey, its production and its uses. Route de Digne 04500 Riez Open from May to September Contact: 04 92 77 84 15 THE RECIPE Gingerbread: Ingredients: 300g honey, 300g flour, 2 eggs, 1 teaspoon of cinnamon, green anise, orange peel, 30g butter, a glass of half water/ half warm milk


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Mix the liquid honey, the butter, and the spices together. Add the two egg yolks, the flour, the glass of half water/ half warm milk. Whisk the egg whites until firm; fold them gently into the preparation. Pour into a greased tin, but only fill to 2/3. Put in a preheated oven at 110° for 1h30. Do not open oven for one hour.

OLIVE OIL FROM HAUTE-PROVENCE (AOC)

In Haute Provence, the olive tree grows in a warm, dry Mediterranean climate, at altitudes of between 400 and 6OO m. We are at the northern limit of the olive tree area which gives the oil an exceptional fruity flavour. Located in the Val de Durance and Bléone, the area stretches into the Pays de Forcalquier and the Valensole plateau. In the south-east of the department, the olive tree grows in the region of Entrevaux. The "Aglandau" is the variety of olive which covers most of the orchard of the Alpes de Haute-Provence". It grows side by side with other local varieties: Filaïre, Estoublaïsse, Grappié, Colombale or Rosée du Mont d’Or. L'A.O.C: OLIVE OIL FROM HAUTE PROVENCE: QUALITY FIRST. Olive oil from Haute Provence, a product of the originality of its region, the typical features of its varieties and know–how of its millers, enabled the profession to obtain an AOC on 23rd June 1999. It is the third AOC after the Pays du Nyonsais and Baux de Provence. The production basin which is marked by the AOC Haute Provence area is spread over 95 communes and 4 departments of which 83 communes are in the Alpes de Haute Provence. A FEW FIGURES 500 000 olive trees planted over approximately 1800 hectares Oil from Haute Provence represents 10% of French oil production Variable from one year to the next, the production is between 350 and 1250 tonnes of olives and 72 to 230 tonnes of oil. LES OLIVADES: THE OLIVE HARVEST "C'est un plaisir des doigts et c'est un plaisir de l'esprit. C'est le plaisir de toucher les olives grasses et d'en avoir les mains pleines". Jean Giono (“It is an infinite pleasure for both fingers and mind, the pleasure of touching the fat olives and filling one’s hands with them”.) The olives are harvested after the first frosts, from mid-Autumn to the beginning of winter. The harvesting is done either by hand, with little rakes (combs) and nets stretched out on the ground, or with harvesting machines. Both of these methods show the economic aspect of the olive, with big farms and a tradition perpetuated every year by small private farmers for whom the end of the harvest is the signal for a party and a gathering around a huge well-deserved aïoli (Provencal dish made of strong garlic mayonnaise, salt cod and boiled vegetables)


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THE MILLS There are 7 mills which have for the most part adapted their installations to modern oil making techniques. But, whatever the equipment, from hammer mills and disc grinders to centrifugation systems, the oil retains its original properties which are those of a pure fruit juice. These mills are: Oil-producing cooperatives: Moulin de l’olivette Place de l’olivette à MANOSQUE 04 92 72 00 99 Moulin des pénitents Route de Dabisse - aux MEES 04 92 34 07 67 Private mills: Moulin Fortuné Arizzi in Les MEES 04 92 34 04 Moulin Henry Paschetta in ORAISON 04 92 78 61 02 Moulin du Mardaric Le Mardaric in PEYRUIS 04 92 68 04 12 These mills still use traditional trituration methods, with grindstones, and above all the Victor COQ press (known as a chapel press) much used in Provence from 18th century. Moulin de la cascade de Monessargues 04700 LURS – Tel. 04 92 79 95 03 Moulin communal d’Entrevaux (Outside A.O.C. area) 04320 ENTREVAUX EVENTS AROUND THE OLIVE Fête de la Saint Brancaï in MANOSQUE on pril on the Toutes Aures hill Demonstration of olive oil-making with a portable mill; Aïoli competition; pruning demonstration and technical explanations; Contact: 04 92 72 16 00 Fête départementale de l’olivier This event highlights the cultural and festive aspects of the olive tree. An oil-producing area will give demonstrations of pruning, trituration of olives with mini-mills, tastings, a flavour market, and activities for children and the swearing in by the Confrérie des Chevaliers de l’Olivier. Contact: 04 92 71 00 70 DISCOVERY STAYS Itinéraire Paysan: « L’olive aux saveurs de colline » in Manosque (Peasant Itinerary: “hill-flavoured olives”) In these hills, on the slopes which open out onto the Durance valley, let yourself be swept away by Robert’s passion for the olive-groves that he patiently restores, maintains and expands, respecting the biological rhythm of the tree. After this walk, he will take you to an unavoidable place where he deploys another know-how: cookery. You will be able to taste different oils. Visit: every Friday from 9.30 am to 12 from May to September On Sunday 9th and 23rd October and 6th and 20th November from 2.30pm to 5 pm Contact: Géraldine and Robert le Bozech Bastide l’Adrech: 04 92 71 14 18 Olive Oil in all its forms The Bastide de L’Adrech organizes weekends on the theme of Olive Oil. A walk in the olive trees with pruning lessons, tasting of olive oils and their uses and dinner based on several oils to differentiate them. The week-end includes a night in the bastide, dinner, the walk, the tasting and breakfast. Price: 180 euros for 2 people.

04 92 71 14 18 L’ecomusée de l’Olivier à Volx « Le don de la Méditerranée » (Eco-Museum in Volx “The Mediterranean’s gift”) The region, the cultivation, the olives and also the making of oil through old mills, tools and utensils from olden times, are represented in this modern structure which uses audiovisual and interactive techniques. From the biology of the tree to its mythology, from traditional soap-making to the protocol of tasting, each step is an invitation to travel, see and taste the Mediterranean. It is also a place where olive-producers can meet artists.


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Open very day from February to December fee: 4€ Contact: 04 92 72 66 91

www.ecomusee-olivier.com Musée de l’olivier in les Mées (Museum of the Olive Tree) This museum is devoted to the olive-growing region of Les Mées. Entrance free. Open: from Monday to Friday Contact: 04 92 34 36 38 Le moulin de Gouvan in Forcalquier 15th and 18th century mill discovered by Annick and André Michel Breger, olive-growers completely by chance in the old town of Forcalquier and entirely restored. It has several rare objects. Free visit (book first) Contact: Moulin de Gouvan, 04 92 74 36 99 SOME OF OUR GRANDMOTHERS’ SECRETS • To make flowers last longer, cut the stem diagonally and dip in olive oil. • To remove water or liquid stains from wooden furniture, rub with olive oil. • To make your teeth whiter, rub your gums with olive oil and keep the oil in your mouth for a long time. • To soothe bunions and calluses, apply a poultice of raw garlic and olive oil. COOKERY There is no way you can imagine Provencal cooking without this precious liquid along with garlic and herbs. In olden times, farmers loved to eat bread rubbed with garlic and sprinkled with olive oil before leaving every morning to work in the fields. There are several dishes based on olive oil: l'aïgo-boulido (water + garlic + thyme + olive oil + egg yolks to serve on toasted slices of bread) le cachaio (leftover cheeses macerated in a jar with olive oil + white wine flavoured with garlic, grape marc + herbs) tapenade (puree of olives with capers) l'aïoli (garlic mayonnaise) THE RECIPE Poivrons confits à l’huile d’olive (Peppers in olive oil) Ingredients: 3 yellow peppers, 3 red peppers, 3 green peppers, 3 cloves garlic, olive oil, salt, pepper • Put the peppers under the grill for 10 min and turn them over. • Take them out of the oven and roll them up in newspaper immediately. • Then put the peppers in their newspaper in a plastic bag and close it. • Leave to cool for 3 hours. This makes it easier to peel off the peppers’ skins. • Remove the peppers from their wrapping and peel them. • Cut into 2-3 cm wide strips. • And put them into a dish with olive oil and crushed garlic • Leave for at least 3 hours.

http://www.ecomusee-olivier.com/


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COTEAUX DE PIERREVERT WINES (AOC)

Pierrevert, a commune located 5 km to the south-west of Manosque, is the wine-growing capital of the Alpes de Haute Provence. On the right bank of the Durance and the Verdon, the "Coteaux de Pierrevert" denomination covers 11 communes in the Alpes de Haute Provence and mainly on the territory of the Luberon natural Park, with 11 varieties of grape. THE AOC: THE GOLD PIERREVERT Awarded the AOC in 1998 (Appellation d’Origine Contrôlée), the Pierrevert vineyard is one of the highest in France with an average altitude of 450 metres. The remarkable clay-limestone soil, an exceptional micro-climate, with 320 days of sun per year and large heat variations between the night and the day are ideal for optimum ripening of the grapes at around 450 metres gives the wines of the Côteaux de Pierrevert an aromatic elegance and delicacy, low in alcohol and declined in three robes. The red A.O.C grape-varieties are: Syrah, Grenache noir, Carignan and Cinsault. The white A.O.C grape-varieties are: Vermentino, Grenache blanc and Roussanne. The Vin de Pays grape-varieties are: Pinot noir for the red and Viognier for the white. For more information: Syndicat des vignerons et de défense des vins AOC de Pierrevert Tel: 04 92 72 41 29 THE MAIN ESTATES Cave des vignerons de Pierrevert: 1 avenue Auguste Bastide, Pierrevert Tel: 04 92 72 19 06 Domaine de Régusse: Route de la Bastide des Jourdans, Pierrevert Tel: 04 92 72 30 44 Visit of the Estate’s cellar every day and a tasting of the produce Contact: 04 92 72 30 40 Domaine Châteauneuf - La Blaque Route de Beaumont, Pierrevert Tel: 04 92 72 39 71 Visit of the cellar (for groups, please book beforehand) Open from Monday to Saturday from 8 am to 12 and from 2 pm to 6 pm Contact: 04 92 72 39 71 Domaine de Saint Jean Chemin des Vannades, Manosque Tel: 04 92 72 50 20 Visit (book first) all year round. Contact: 04 92 72 50 20 Château de Rousset Gréoux les Bains Tel: 04 92 72 62 49 A FEW FIGURES 3000 hectares of production 16 000 hectolitres produced by 200 producers


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« Le sentier des vignerons » Theme circuit in Pierrevert A new wine-maker’s trail has been built around Pierrevert, on the theme of the history of the vine. This walk is an itinerary of 4.5 km and the path starts at the cave des Vignerons in Pierrevert, leading you to the chapel of Saint Patrice which has 5 information stands with information for the general public on the work of the vine, how it is pruned, the different grape-varieties and the different vintages. Event October - FÊTE DES VENDANGES ET DES VIGNERONS

Syndicat des vignerons et de défense des vins AOC de Pierrevert

Tel : 04 92 72 41 29 www.vins-des-alpes-du-sud.fr

THE TRUFFLES OF HAUTE PROVENCE

BLACK DIAMONDS France, as the leading world truffle producer, gets its truffle growing reputation from the South East (and not the West as you might think) which gives 80% of national truffle- production. In Haute-Provence a rough word for the truffle, "rabasse", conjures up a land full of character. Even though it is the same as the variety grown in the Périgord Quercy, the truffle of Haute Provence has some intrinsic qualities which owe everything to this special climate and this sandy, stony soil. The truffle-growing area of the Alpes de Haute Provence lies between two very different basins: the Valensole plateau in the Verdon and the pays de Forcalquier in Haute Provence. The truffle-growers of Haute-Provence society registered a dossier requesting the AOC in 1997. For more information

Association "Sur les chemins de la Rabasse" Tel: 06 74 18 81 96

EVENTS IN THE ALPES DE HAUTE PROVENCE The truffle-market in Riez, every Wednesday from mid-November to mid-March in the Café de France Individuals meet producers in order to procure a bit of this mushroom with such excellent qualities of taste. When they get home, they attempt to unveil its secrets. Contact: 04 92 77 99 00 La fête Départementale de la Truffe This truffle-festival offers demonstrations of « truffle-hunting » by truffle dogs, a traditional truffle « brouillade » (eggs delicately scrambled with truffles) competition and various activities. Contact: 04 92 78 60 80

http://www.vins-des-alpes-du-sud.fr/


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DISCOVERY STAYS Itinéraire paysan: « A la découverte du diamant noir » in Redortiers (Peasant itinerary: “Discovering black diamonds”) In the fields, symbiosis between the tree and the mushroom takes place and a truffle will emerge from this association. Visit from 10 am to 12.30 every Tuesday from May to September.

Nicole and Jean Luc BENARD Les Brieux ― 04150 Redortiers Tel: 04 92 73 28 96

RECIPES For Christmas, Roast Turkey with slivers of truffles under the skin Ingredients: a 3 kg turkey, 100g of fresh truffles, butter, oil, salt and pepper • After having cleaned the turkey, pull the skin loose from the flesh • Cut the truffles into thin slices. Slide them between the flesh and the skin, tie up the turkey and put in a roasting pan. • Salt, pepper, and add a little oil and a few pieces of butter. • Roast at 200° for 1h15. • Deglaze the bottom of the pan with a little water to make gravy • Add chopped truffle. Leave it to infuse.

APPLES FROM HAUTE-DURANCE (IGP) AND OTHER FRUIT FROM HAUTE PROVENCE;

Fruit production in the Southern Alps goes back several centuries. For the fruit channel, the apples and pears produced in the Alpes de Haute Durance basin are of a recognized quality which is differentiated from the other regions by the denomination « Pommes et Poires des Alpes. » The quality of the apples and pears in this region is closely linked to the cultivation area and the 300 days of sun a year. The climate, with its low rainfall and great amount of sunlight gives an exceptional flavour, especially to the Golden Delicious apple.

THE RED LABEL: Apples and pears from the Alpes de Haute Durance are produced following specifications which give them the possibility to stand out as near top-of-the-range by two signs of quality: the CCP (Certificat de conformité produit) and the Red Label associated with the IGP Alpes de Haute Durance. Highly controlled cultivation methods make it possible to obtain apples and pears with real taste. For more information: Association de Promotions des Fruits des Alpes de Haute Durance Maison de l’entreprise 11 allée des genets 04200 Sisteron Tel: 04 92 33 18 39 DISCOVERY STAYS "Au fil d’un canal, des campagnes arborées": un itinéraire paysan (Peasant itinerary along the canal)


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A long-time peasant-farmer between Volx and Manosque, Francis welcomes you in the middle of fruit trees that he cultivates with love and passion and respect for the environment and biodiversity. The itinerary takes you along the canal, from valley to valley in the shade of holm oaks. You will see a disused water mine, witness to a period where men drained and captured the smallest of seams of this blue gold. Between two hills, with the western Luberon as a backdrop, the landscape opens out onto apple and peach orchards. Francis tells you about his patient work of grafting and choosing the varieties to offer a wide range of tastes and flavours. The ideal moment to taste some home grown fruit and recharge your batteries before taking the road home. Every Sunday in July, 7th, 14th and 21st August from 10 am to 12.30 Contact: Christine and Francis Chaix Valveranne 04100 Manosque Tel.: 04 92 87 87 67 THE RECIPE Pommes cuites au miel et au vin (Apples cooked in honey and wine) Ingredients: Apples, good red wine (Coteaux de Pierrevert), honey Peel the apples, core them. Arrange them in an earthenware oven dish. In the centre of each apple, pour au teaspoon of honey. Pour red wine over the apples Bake in the oven for 20 min thermostat 6 Serve cold with croquettes NB: The apples do not have to peeled.

ALMONDS FROM VALENSOLE

The Alpes de Haute Provence has always been the French almond region, and particularly the Valensole plateau which is located in the south of the department between the Haute Provence and the Verdon. The Valensole plateau is almond country and produces very high quality almonds. It is the reference for almonds and the important place for this crop. It is generally acknowledged that the taste of the almonds from the Valensole plateau is superior to that of the so-called Provence almonds due to the well-suited soil of the plateau. The almonds are appreciated by confectioners, pastry-cooks and biscuit-makers for nougat, pralines, croquants, macaroons, biscuits, calissons, marzipan and uses in the restaurant-trade. They can also be used in different ways (savoury or sweet) and are eaten dried all year round from the September harvest or green as amendons end of June beginning of July. A FEW FIGURES 100 hectares of almond trees on the Valensole plateau SA François Doucet Confiseur is a confectionery company set up in Oraison. The almond is one of its main ingredients with fruit and hazel-nuts. Its products are sold all over France and even abroad, in particular in Japan. Zone artisanale 04700 ORAISON Tel: 04 92 78 61 15 www.francois-doucet.com


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THE RECIPE Croquants aux amandes de Haute Provence (Crunchy biscuits made with almonds from Haute-Provence) Ingredients (for 6) 200g flour, 100g whole almonds, 50g powdered almonds, 1/2 sachet yeast, a pinch of salt, 2 eggs, 50g butter, 150g caster sugar, 100g icing sugar, a few drops of vanilla extract, a few drops of bitter almond extract Mix together the 200g flour, 50g of powdered almonds, 100g of whole almonds with their skins, 1/2 sachet of years and the pinch of salt Beat 50g butter with 150g caster sugar, 100g icing sugar, the drops of vanilla extract and the drops of bitter almond extract Beat for 3 min, add 2 whole eggs and mix again. Add the mixture of flour and almonds and mix with the spoon Shape the paste into loaves, flour a little so that they don’t stick and place on a baking tin with baking paper. Bake for 15 min at 220° Cut out 2-3 cm rectangles with a bread knife. Leave to dry a 30 min in the oven at 130°. Leave to cool.

CHESTNUTS OF HAUTE-PROVENCE Once the food of the poor and times of famine, chestnuts from the forests of Haute Provence, as indeed all French chestnuts, were somewhat neglected for many years. Nowadays, eating is not our only preoccupation, and the evolution of taste, the return to natural products, the search for authenticity, and inevitably lead back to everlasting products such as chestnuts. If consumers’ needs have changed, the chestnut hasn’t budged and will always remain the age-old product, authentic and natural. As with all regional quality products, the flavour of the product is linked to the land and this goes for the chestnut too, which has kept all the flavour of its territory. EVENTS Fête de la Châtaigne in Revest du Bion en Haute Provence in October (Chestnut Fair) Discovery walk around the chestnut groves, gathering chestnuts, an « autumn flavour » meal, a competition for the recipe for cooking with chestnuts, under the authority of the Confrérie des Amis de la châtaigne Contact: 04 42 06 25 60 www.fetedelachataigne.com Fête de la Châtaigne in Le Fugeret in the Haut Verdon (chestnut Fair) Chestnut market, visit of a chestnut grove and demonstration of mechanical gathering, Contact: 06 08 52 15 97 PRODUCER PROCESSOR BURCHERI Gérard 04150 Redortiers Tel: 04 92 77 24 97 THE RECIPE


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Turinois (chestnut cake) 500 g chestnuts 100 g chocolate 100 g sugar 100 g butter • Slit the chestnuts. • Boil them 40 min in water. • Leave them in the water while you peel off both skins and mash them with the mouli-grater. • Melt the chocolate with the butter; add the sugar and then the chestnut purée. • Grease a rectangular cake tin. • Pour the mixture into the tin and leave in fridge for 24h before cooking

THE MAIN MARKETS

Traditional in the south, small or unavoidable, markets always offer a splash of colour, flavour, scents and quality rhyme with friendliness and good humour. In Haute-Provence Banon: Tuesday morning Château Arnoux: Sunday morning Digne-Les-Bains: Wednesday and Saturday morning Forcalquier: Monday morning Manosque: Saturday Oraison: Monday morning Sisteron: Wednesday and Saturday morning In the Verdon Castellane: Wednesday morning (and Saturday morning Gréoux-Les-Bains: Thursday morning Moustiers-Sainte-Marie: Friday morning In the Alpine Valleys Allos: Wednesday in the resort of la Foux d’Allos and Thursday in Allos Barcelonnette: Wednesday and Saturday morning Seyne-Les Alpes: Tuesday and Friday morning THE MAISONS DE PRODUITS DE PAYS Honey, charcuterie, cheeses, wool, wood, pottery – all these local productions are sold in the Maisons de Pays which are showcases for craftsmen and producers in the region. Mane en Provence Allemagne en Provence Pays Dignois Jausiers Beauvezer


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THE "BISTROTS DE PAYS"A meeting place for local life A unique concept A meeting place for sharing and solidarity, these bistros bring life back to neglected villages. In the hope of maintaining a rural social environment and develop tourism, the quality charter of the "Bistrot de Pays" is simple and precise: to be the last commerce in a commune of less than 1000 habitants, give a good welcome, be the relay for tourist information and reinforce the idea of multi-services for the local population. They offer different services, from catering which goes from sandwiches to family-type cuisine. All of them help out, inform and are information bureaux for tourists

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